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Chicken Pesto Tortellini Soup Recipe

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★★★★★

4.7 from 98 reviews

This comforting Chicken Pesto Tortellini Soup combines tender chicken, aromatic herbs, and creamy pesto with cheese-filled tortellini in a flavorful chicken broth. A hearty and easy-to-make soup perfect for weeknight dinners or cozy gatherings.

Ingredients

Scale

Protein

  • 1 pound chicken breast (cut into 1-inch cubes)

Vegetables & Herbs

  • 1 large onion (diced)
  • 2 medium carrots (diced)
  • 2–3 celery stalks (diced)
  • 1 small fennel bulb (diced)
  • 2 large garlic cloves (finely chopped)
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 6–8 fresh basil leaves

Liquids & Fats

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 cups low-sodium chicken stock

Pasta & Cheese

  • 1 pound cheese tortellini (uncooked)
  • 1/2 cup pesto
  • 1/2 cup Parmesan (grated)

Seasonings

  • 1/2 teaspoon salt (plus additional to taste)
  • Freshly ground black pepper to taste

Instructions

  1. Heat Fats: Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it to create a flavorful base for cooking.
  2. Cook Chicken: Add the cubed chicken breast, season lightly with salt and black pepper. Cook for 6-8 minutes until golden on all sides. Remove the chicken from the pot and set aside to keep warm.
  3. Sauté Vegetables: In the same pot, add diced onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt and cook for 8-10 minutes until the vegetables are softened and fragrant.
  4. Add Garlic and Herbs: Stir in finely chopped garlic, fresh rosemary, and thyme. Cook for an additional minute until the aromas release.
  5. Add Stock & Tortellini: Pour in the low-sodium chicken stock, increase heat to bring it to a boil. Once boiling, add the uncooked cheese tortellini and return the cooked chicken to the pot. Lower the heat and allow to simmer gently for 2-3 minutes until tortellini is tender and chicken is heated through.
  6. Finish Soup: Turn off the heat. Stir in the pesto, grated Parmesan, and fresh basil leaves to blend creamy, herby flavors throughout the soup.
  7. Season & Serve: Taste and adjust the seasoning with salt and freshly ground pepper as needed. Serve the soup hot, optionally garnished with extra Parmesan cheese and fresh basil leaves for added flavor and presentation.

Notes

  • Use low-sodium chicken stock to control the salt level in the soup.
  • Fresh herbs make a big difference—try to use fresh rosemary, thyme, and basil for the best flavor.
  • Cook tortellini just until tender to avoid mushiness.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking pasta.
  • You can substitute fresh tortellini for frozen if available; adjust cooking time accordingly.

Keywords: Chicken Pesto Tortellini Soup, cheesy tortellini soup, chicken soup with pesto, Italian soup recipe, easy weeknight soup

Find it online: https://platedandproud.com/chicken-pesto-tortellini-soup-recipe/